2 T olive oil
12 oz zucchini, baby or regular
4 thyme sprigs
½ t salt
cutting board. sharp knife. large sauté pan with lid. heat
proof rubber spatula.
cut onion in half, remove ends and skin. then cut into thin
heat sauté pan with oil on high heat. add onions and turn
heat to medium. stir onions occasionally for 5 minutes. if onions get too brown
too quickly, turn heat down lower.
onions are cooking, remove thyme from stem.
after onions have been cooking for 5 minutes, add in thyme. continue cooking another 5 minutes, stir occasionally.
wash zucchini. trim both ends and cut in half or into any
desired shape. add zucchini to onions and cover with lid. cook for 3 more
minutes. stir occasionally.
after three minutes, remove the lid and season with salt.
serve immediately or chill for later use. zucchini can be refrigerated
in a sealed container up to 4 days.